Street Corn Fans, This One’s For You!
All the flavors of Mexican street corn—smoky, tangy, creamy, and a little spicy—transformed into a big, crunchy green salad. This is a great way to channel elote into an easy weeknight side or a satisfying main when you add a protein.
The salad layers crisp romaine with sweet charred corn, black beans, salty cotija cheese, roasted pepitas for crunch, fresh cilantro and green onions for brightness, and tortilla strips for texture. A creamy lime‑chili dressing ties everything together with a tangy, slightly smoky finish. It’s fresh, filling, and perfect alongside grilled meats, tacos, or simply enjoyed on its own.
While fresh corn at peak season gives the best flavor, frozen or canned corn works well too—so you can make this salad year‑round. Make the dressing ahead if you like, char the corn just before assembling, and add the tortilla strips at the last minute so they stay crisp.
Let’s make some salad!
Recipe Tips
Small adjustments make a big difference. Here are a few practical tips to help this salad turn out perfectly every time.
- Char the corn for depth of flavor. Searing the corn until it has golden brown bits adds a smoky sweetness that elevates the whole salad. Don’t stir constantly—let the kernels sit in a hot skillet for a minute or two at a time to develop color.
- Use canned or frozen corn carefully. If you use drained canned corn or thawed frozen corn, pat it dry before charring so it browns instead of steaming.
- Keep chips separate until serving. If you’re not serving immediately, store the tortilla strips or chips apart from the dressed salad to prevent them becoming soggy.
- Adjust seasoning to taste. After tossing, taste and add an extra squeeze of lime or a pinch more salt if needed. Lime and salt brighten the flavors here.
Variations To Try
This salad is very flexible. Here are ideas to customize it based on what you have or your flavor preferences.
- Add avocado. Diced avocado folded in right before serving adds a creamy, rich note that pairs beautifully with the lime dressing.
- Turn it into a full meal. Toss in grilled chicken, shrimp, or steak to make the salad hearty enough for dinner.
- Swap the greens. Use shredded cabbage, a spring mix, or mixed lettuces instead of romaine for different texture and color.
- Substitute cheese. If cotija is hard to find, feta makes an excellent substitute—similar saltiness and a pleasant tang.
- Make it spicier. Add diced jalapeño to the salad or a few dashes of hot sauce to the dressing for extra heat.
- Add tomatoes. Cherry tomatoes or diced Roma add juicy sweetness and color.
- Change the crunch. Use crushed tortilla chips, tostada pieces, or another salty chip instead of commercial tortilla strips.
What To Serve With This Salad
Chipotle Chicken
Guacamole
Homemade Salsa
Margaritas
Street Corn Green Salad
20 minutes
10 minutes
30 minutes
Ingredients
For the salad:
- 2 hearts of romaine, chopped
- 2 cups charred corn (fresh, frozen, or canned—see tips)
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup crumbled cotija cheese
- ½ cup roasted pepitas
- 1 cup tortilla strips (or lightly crushed tortilla chips)
- ½ cup chopped fresh cilantro
- 3 green onions, thinly sliced
For the dressing:
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder or Tajín
- 1 small clove garlic, finely grated (optional)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Char the corn. If using fresh or frozen corn, heat a drizzle of oil in a skillet over medium‑high heat and sauté the corn for 5–7 minutes, allowing it to develop light brown, charred spots. Remove from heat and let cool slightly.
- Make the dressing. In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, chili powder or Tajín, garlic (if using), salt, and pepper until smooth and well combined.
- Assemble the salad. In a large bowl, combine the chopped romaine, charred corn, black beans, cotija, roasted pepitas, cilantro, and green onions.
- Toss with dressing. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with more lime or salt if needed.
- Finish and serve. Just before serving, fold in the tortilla strips or crushed chips so they remain crunchy. Sprinkle with extra cotija, cilantro, and a pinch of Tajín if desired. Serve immediately.
Did you make this?
Tell us how it turned out in the comments below — we’d love to hear your tweaks and variations!